Looking for recipes for the foods in season in Ontario? This is the place! I aim to hit 80% local produce in my recipes. Find also notes about my experiences as an organic vegetable and fruit gardener and breeder, and visits to growers, processors and vendors of all kinds of good foods of Ontario.

Friday, 31 January 2014

Malaysian Curry Powder

The thought having occured to me that I would like to make a Malaysian-style curry, I examined the cupboards. Unfortunately, I was out of Malaysian curry powder, which means I needed to make my own. I'm pretty happy with this one; I think it has that lighter, more floral quality that Malaysian curry has compared to some others.

Measure out the spices and have them standing by. Heat a dry heavy skillet over medium-high heat, and add the spices once it is hot. Toast, stirring or shaking the pan, until you see signs of slight browning and the spices are fragrant. This will not take more than a minute or two. Turn them out onto a plate to cool.

NOTE: You do not need to add the chile here. You can add ground chile (cayenne) with the other ground spices if you prefer. I used 4 small dry Thai chiles, but you can use whatever kind you like in whatever quantity seems right to you. Just remember my favourite mantra... you can always put in more... but once it's in, it's in.